One-Pot Creamy Mushroom and Spinach Fettuccine
Tender fettuccine cooked in a creamy garlic mushroom sauce with fresh spinach, all made in a single pot for easy cleanup. This italian-inspired pasta (vegetarian) ready in about 30 minutes pairs fettuccine pasta, olive oil, sliced cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 560 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 8 oz, sliced cremini mushrooms
- 4, minced garlic cloves
- 4 cups vegetable broth
- 1 cup heavy cream
- 3 cups fresh baby spinach
- 1/2 cup, grated parmesan cheese
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: In a large deep skillet or Dutch oven, heat 2 tbsp olive oil over medium heat until shimmering. Add 8 oz sliced cremini mushrooms and cook, stirring occasionally, for 5-6 minutes until mushrooms release their moisture and begin to brown.
- Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring frequently to prevent burning.
- Step 3: Pour in 4 cups vegetable broth and bring to a boil. Add 12 oz fettuccine pasta, pressing it down gently so it's mostly submerged. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for about 12-15 minutes until pasta is al dente and most of the liquid is absorbed.
- Step 4: Stir in 1 cup heavy cream, 3 cups fresh baby spinach, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes if using. Cook for 2-3 minutes until spinach wilts and sauce thickens slightly.
- Step 5: Remove from heat and stir in 1/2 cup grated parmesan cheese until melted and sauce is creamy. Serve immediately.
Frequently asked questions
How long does One-Pot Creamy Mushroom and Spinach Fettuccine take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Creamy Mushroom and Spinach Fettuccine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fettuccine pasta from drying out.
Can I substitute ingredients in One-Pot Creamy Mushroom and Spinach Fettuccine?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Creamy Mushroom and Spinach Fettuccine for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pot Creamy Mushroom and Spinach Fettuccine vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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